Buttnernut Squash Pasta

Happy Monday, my friends. Ava is finally well and back to school, and I'm using this morning to play catch up a little before taking Davis out to the park for a little while. It's a ridiculously beautiful fall morning here, so we're going to get some fresh air in hopes of a good nap.

I got some much-needed time to myself over the weekend, which has left me feeling rejuvenated, at least for now. I'm sure this week's craziness will take over before too long, but for a Monday, I'm feeling good.

Today I'm sharing a tasty vegetarian recipe with you that I made on Saturday night. One thing I'll say for my husband: he'll eat whatever I cook with no complaints. I know that butternut squash is not his favorite, but he was such a good sport and didn't moan or groan a bit when I made this. I happen to love winter vegetables, and could eat stuff like this every night.The fried sage makes it so tasty.

A couple of things I changed: I didn't toast the pine nuts, and I used Asiago cheese because that's what we had on hand.I also only made half the recipe. I cut up a full squash, but am roasting the other half of it today to go over my salads this week.

So, here you go: (borrowed from http://www.thekitchn.com/thekitchn/main-dish/recipe-pasta-with-butternut-squash-sage-and-pine-nuts-064966)

image via www.thekitchn.com

Pasta Pan-Fried with Butternut Squash, Fried Sage, and Pine Nuts

feeds 4

1 medium butternut squash
1 small sweet onion, peeled and diced
3 cloves garlic, minced
Olive oil
Salt and pepper
1/2 cup fresh sage leaves
1 pound farfalle pasta
3/4 cup pine nuts, toasted
4 ounces high quality Parmesan, shredded or shaved (about a cup total)

Heat the oven to 375°. Cut the butternut squash in half and scoop out the strings and seeds the middle cavity. Flip the squash halves upside down and peel them. (Note: The raw squash rind can irritate your hands. If they start to itch or tingle, wear gloves.) Cut the squash into 1-inch cubes. Toss with the onion, garlic, a drizzle of olive oil and salt and pepper. Mince about half of the fresh sage leaves and also toss with the squash.

Spread the squash mixture in a thin layer on a large baking sheet and roast for about 40 minutes or until the squash is soft.

Heat salted pasta water to boiling and cook the farfalle until al dente. Drain and set aside. As the squash finishes roasting, heat about two tablespoons of olive oil in a large high-sided sauté pan. The oil is ready when it pops and sputters. (Don't let it start smoking.) Drop in the rest of the sage leaves and fry for about a minute, or until they begin to just shrivel up.

Remove with a slotted spoon and salt lightly. Crush with the back of a spoon.

Add half the pasta to the pan, along with half the roasted squash mixture. Crumble in half the sage. Cook, stirring frequently, for five minutes or until the pasta is heated through and getting crispy on some of the edges. Add the pine nuts and cook for another minute. Stir in half the cheese and serve.

Bon appetit!